This recipe is really good! I did make a few substitutions. I used boneless chicken thighs (for more flavor), and waterchestnuts instead of carrots and Chinese mushrooms, and I also added broccoli crowns. I also could not find the shaoxing wine, but it still had great flavor.
This was excellent. It was just as good if not better than what I could get at my favorite Chinese restaurant. I did find it necessary to cook the chicken longer than 2 minutes called for in the first step. I also had to cut the chili oil in half, it would have been too hot for me otherwise. I did add more mushrooms and a little broccoli just to increase the veggies.
Better than the similar dish at PF Chang. Simple to prepare and everyone in the family loved it. The instructions are perfect - just enough details and hints to understand what should be done. The Chiu Chow Chili Oil is new to me and a wonderful discovery. This recipe goes to the top of our asian list. I hope the author will post more such delights.